Spicy Gambas Al Ajillo
with Asparagus & Cherry Tomatoes
Cooking time
15 minutes
Servings
2/4
Calories
250 /serving
Gambas al ajillo, or garlic shrimp, is a staple on tapas tables. Quickly cooked with cherry tomatoes, they practically pop off the plates thanks to hot chili flakes and smoked paprika—or pimentón as it’s known in Spain. Lemon wedges and fresh parsley cinch it.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 280g Cherry tomatoes
- ½ Bunch of asparagus
- 14g Parsley
- 1 Lemon
- 15g Minced roasted garlic
- 1g Chili flakes
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Shrimp
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
7 g
Saturated Fat
1 g
Sodium
1180 mg
Total Carb
20 g
Sugars
8 g
Protein
29 g
Fibre
7 g
Preparation
Roast the asparagus
- Preheat the oven to 450°F.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 7 to 10 min., until crisp-tender.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Halve the lemon; juice ½ and quarter the remaining ½.
Make the gambas
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In a large pan (non-stick if possible), heat a generous drizzle of olive oil on medium.
- Add the chili flakes (start with ½ for a milder flavour) and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the shrimp and tomatoes. Cook, slightly crushing the tomatoes, 3 to 5 min., until the shrimp* are opaque and cooked through.
- Off the heat, add the lemon juice and ½ the parsley; stir well.
Plate your dish
- Divide the gambas and asparagus between your plates.
- Garnish with the lemon wedges and remaining parsley. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
